From:
The Thorough Good Cook
Poultry: 6. Cutlets of Fillets of Fowl, with Crumbs of Bread a la Marechale.
Take four small
fowls; cut off the
fillets without injuring the small fillets; cut the merry-thoughts in two. Take off the small fillets;
pare them into the shape of
hearts; stick the merry-thought bones into the point of the hearts, to give them the
appearance of
chops; and do the same with the other fillets. Season them with
pepper and
salt; then brush them over with yolks of eggs, and dip them into crumbs of
bread; next dip them into
clarified butter, and then into crumbs again. Use your
knife to level the bread, and broil the fillets over a brisk fire. The fillets, being very thin, require only to be lightly
browned. Serve under them some thin
Spanish sauce, well seasoned.
I must here observe to young or
inexperienced cooks that when they have something thin to
broil, the fire must be very
sharp; and when something
thick, the fire must be
moderate, as the flesh takes more time to be done through.